Since I just purchased charcoal yesterday, I was late getting the charcoal grille up and running this year. I planned on repainting the cover but thats going to have to wait. Rubbed some chicken thighs earlier in the evening with a dry rub and let them sit till later. Finally about at about dusk the charcoal grille was resurrected from the basement with the charcoal starter.
Now the starter was half filled with new charcoal and the rest topped off with some coals that had wintered over in the grille pan from last season .
Balling up some newspaper and print ads the lower part of the starter was stuffed and ready to go.
The coals once lit, were on a lower level than the grate and with the addition of oak and hickory pellets the thighs were smoked for close to an hour. An umbrella was erected as a passing shower gave a steady rain for awhile, trapping the the smokey output from the grille.
Once the chicken was smoked and cooked an addition of BBQ sauce was added and the grate lowered for maximum heat for several minutes. Bottled sauce was used “a salt lick brand” that was slightly sweet but the rub still gave the chicken some heat along with the smoke.
After the thighs were plated and covered an ear of Confreda butter and sugar corn was grilled and brushed with butter. Pre made white rice and snap peas were heated and added as sides along with some red grapes.
Even though Labor Day signals the end of summer, the charcoal grille has just started.
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